INGREDIENTS
- Dried kokam (amsul) – 4–5 pieces
- Warm water – 200–250 ml
- Roasted cumin powder – ¼ tsp
- Black salt – a pinch
- Regular salt – a pinch (optional)
- Fresh mint leaves – 4–5 leaves
HOW TO MAKE
- Soak kokam
Soak kokam in warm water for 10–15 minutes. - Extract
Mash and squeeze to release the deep pink extract. Strain. - Blend/ mix
Add cumin, salts, crushed mint. Mix well. - Serve
Chill or add ice.
CHO | PROTEIN | FAT | FIBRE | CALORIES |
| 4 g | 0.3 g | 0.1 g | 1.5 g | 20 |
